Saturday, October 6, 2012

Oatmeal Cake with Coconut Frosting

In the late 1950's, I went to the Braselton reunion in Illinois, my mother's side of the family.  I had the most wonderful oatmeal cake and just had to have the recipe.  I make this cake quite often.  It is a hit at any picnic or potluck....also one of my husband's favorites! 

Pour 1 1/2 cups boiling water over 1 cup Quick Cooking 1-Minute Oatmeal.
Let stand for 20 minutes.

Cream together:
1/2 cup butter
1 cup sugar
1 cup brown sugar

Blend in:
2 eggs, well beaten
1 tsp vanilla

Add Oatmeal mixture

Sift together:
 1 1/2 cups flour
1/2 tsp salt
1/4 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon

Blend dry ingredients well into creamed mixture.  Pour into a greased and floured 9x13 cake pan.  Bake at 350 degrees for 50-55 minutes, or til it tests done.  Let cool for about 5 minutes then frost it.


1/2 cup butter
1 cup brown sugar
1/2 cup evaporated canned milk (not sweetened condensed)
1 1/2 cups coconut
1 tsp vanilla
1 cup nuts

Melt the butter, brown sugar and canned milk in a small saucepan.  Add coconut, vanilla and nuts.  Stir til well mixed.

Frost cake while it is still warm.  Place frosted cake under the broiler.  Broil about 4" from the broiler for several minutes until bubbly.  Watch carefully so it does not burn.

You may also bake this in a 9 x 9 pan for a smaller and thicker cake.  Only make a half recipe of the frosting.


No comments:

Post a Comment